Nat's Chicken Soup

Big pots of stew and soup are Nat’s specialty, and this chicken soup recipe is nourishing, but not too heavy now that we’ve got some warmer weather.

Start by warming butter & olive oil in your pot and add a spoonful of curry paste or spices (he used Tandoori). This was his secret ingredient -- the flavor was not overpowering in the finished soup, but was a nice, warm & spicy note in the background.

Then add cubed potatoes, carrots, & chopped onions are any other veggies you desire — Nat added some sun-dried tomatoes left over from last summer. Fill with water and/or chicken stock. Add a bay leaf or two. Then add your chicken quarters (plain chicken thighs or legs work, too) directly to the pot and cook at a low simmer for about 1-2 hours.

Once the chicken quarters are cooked through, you can remove them and allow to cool just enough to pull the meat off the bones with a fork and/or your hands (photo below left). Save (freeze) your bones to make bone broth later. 

Add your pulled chicken back to the pot and it's ready to serve (photo below right). Salt to taste. You can serve with some fresh Bellair sprouts and yummy Althea bread like Nat did here.